Simple wholesome Ginger Wheat Blackberry Muffins loaded with fresh seasonal berries and lots of chunks! These blackberry muffins are great for breakfast and afternoon snacks.
Preheat the oven to 450 degrees F. Mix together both flours, baking powder, baking soda, salt, ground ginger, and set aside.
In a separate bowl, mix the melted butter, sugar, honey, egg and yogurt.
Pour the wet mixture into the dry ingredients. Toss the blackberries (or mulberries) in 1 tablespoon of flour to coat. Fold the crystallized ginger and berries into the batter.
Using a spoon, scoop the batter evenly among 18-20 lined muffin cups or greased muffin pans. Sprinkling the brown sugar on top of each muffin.
Bake for 12-14 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes, then turn them out of the pans to cool completely.
Notes
Store in an air-tight container at room temperature for up to one week.